For the dough:

1. Beat the butter and zùsto (125g)
2. Add the eggs and mix
3. Add the self-raising flour, zests and 4 tbsp tonic and mix
4. Divide the batter into small tart moulds or cupcake moulds
5. Bake for 20 minutes in the oven at 180 degrees;
6. Make the syrup by combining the remaining gin, tonic (both 50ml) and zùsto (50g) and bringing to a boil.
7. Wait until everything is dissolved and then let it simmer gently for fifteen minutes.
8. Make sure the syrup stays liquid. It needs to soak into the cakes.
9. When the cakes are done, poke about ten holes in each cake with a toothpick.
10. Pour the syrup over the cakes and let it soak in.
11. Let cool completely.

For the toppings:

1. Put the milk and flour in a saucepan and bring to a boil while stirring.
2. Once boiling, reduce the heat. Let it thicken on the heat for about 5 more minutes.
3. Pour into another bowl and let cool to room temperature.
4. Meanwhile, beat the butter and zùsto in a bowl;
5. Mix in the gin;
6. When the flour mixture has cooled, mix it into the butter mixture as well.
7. Optional: divide the cream in two and add yellow food colouring to one half.
8. Refrigerate the buttercream for half an hour before decorating the cupcakes.

For the optimal experience, choose a cocktail from the original cocktail recipes with Belgian gin above!